This fresh crisp salad is a nice addition to a plate of munchies. Toss the vegetables with dressing just before serving to keep their bright colour.
- Portion size 16 servings
- Credits : Canadian Living Magazine: January 2005
Ingredients
Method
Cut broccoli and cauliflower into florets to make 6 cups (1.5 L) each. Peel broccoli stalks; slice thinly.
Fill large bowl with ice water; set aside. In large pot of boiling salted water, blanch cauliflower then broccoli until tender-crisp, about 3 minutes each, transferring with slotted spoon to ice water to chill. Drain well and set aside. (Make-ahead: Refrigerate in airtight container for up to 6 hours.)
In large bowl, whisk together oil, lemon juice, garlic, mustard, salt and pepper. Just before serving, add broccoli, cauliflower, pine nuts, red pepper and onion; toss to coat.
Nutritional facts <b>Per each of 16 servings:</b> about
- Sodium 91 mg
- Protein 3 g
- Calories 88.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 6.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 73.0
